HOMEMADE LEMON MERINGUE PIE!

This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist.

I write this as snow falls outside and winds whip around my house at 50 mph. Despite the current weather conditions, the calendar says spring and Easter are on the horizon. And as someone who lives and breathes her daily planner, that means it’s time to prepare for the change of seasons. Close up that fireplace, place some tulips in a vase, open those windows… whoa that wind! Let’s keep them closed!

Let’s welcome a fresh new season with a fresh new pie– the pie I’ve been taunting you with for weeks!! The beautiful, the timeless, the Classic Lemon Meringue Pie. ♥

My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding lemons. Whenever we had friends or family stop by, I’d force lemon meringue pie on them. PLEASE TELL ME YOUR THOUGHTS” I begged while barely blinking.

Why You’ll Love This Recipe

This Lemon Meringue Pie combines a buttery, flaky crust with a vibrant lemon filling that’s the perfect balance of sweet and tart, all topped with a cloud of perfectly toasted meringue. It’s a classic dessert that never goes out of style and brings a touch of sunshine to any table.

Kitchen Equipment You’ll Need

• Medium saucepan
• Whisk
• Small bowl
• Large glass or metal bowl
• Electric mixer (optional for meringue)
• 9-inch pie pan
• Oven

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Step-by-Step Instructions

To Make the Lemon Filling:

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
3. Stir in water, lemon juice, and lemon zest.
4. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
5. Stir in the butter until melted.
6. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture.
7. Whisk the egg yolk mixture back into the remaining sugar mixture.
8. Bring the mixture to a boil and continue to cook while stirring constantly until thickened.
9. Remove from heat and pour the filling into the baked pastry shell.

To Make the Meringue:

1. In a large glass or metal bowl, whip the egg whites until foamy.
2. Gradually add sugar, continuing to whip until stiff peaks form.
3. Spread the meringue over the pie, ensuring it seals the edges at the crust.
4. Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.

Tips for Success

• Ensure the lemon filling is thickened before removing it from the heat to avoid a runny pie.
• When making meringue, use a clean, dry bowl to achieve stiff peaks.
• Spread the meringue to the edge of the crust to prevent it from shrinking.

Additional Tips and Variations

• For extra flavor, add a teaspoon of vanilla extract to the meringue.
• If you prefer a softer meringue, reduce the baking time slightly.
• Try using Meyer lemons for a sweeter, more fragrant filling.

Nutritional Highlights (Per Serving)

• Calories: 350
• Fat: 12g
• Carbohydrates: 58g
• Protein: 5g

Frequently Asked Questions (FAQ)

Can I make the pie crust from scratch?

Absolutely! A homemade pie crust will enhance the flavor and texture of your pie.

How do I know when the meringue is done?

The meringue is done when it has golden peaks all over and feels firm to the touch.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is recommended for the best flavor, bottled juice can be used in a pinch.

Conclusion

I hope you enjoy making this delightful Homemade Lemon Meringue Pie as much as I do. It’s a perfect way to welcome spring and share a slice of sunshine with friends and family. If you give this recipe a try, I’d love to hear how it turned out for you. Feel free to share your experiences and any variations you tried. Happy baking!